Friday, November 19, 2010

Saucy Prawns with Pineapples

12 medium-sized prawns - deshelled and deveined
1 tomato - diced
2 tbsp frozen green peas
1/2 cup water
1 tsp sugar
salt and pepper to taste
2 tbsp cooking oil
Spice Mix
4 dried red chillies
3 red chillies
2 cloves garlic
1cm ginger
1 cm fresh turmeric or 1/2 tsp turmeric powder
1 stalk lemon grass

  1. Season prawns with salt and pepper for 15 mins.
  2. Blend ingredients for spice mix.  Heat up oil in a pan and stir fry spice mix until aromatic.  Add sugar and water and bring sauce to a boil.
  3. Add prawns, tomato and green peas to the mixture and cook for 3-5 minutes.  Check seasonings and add salt if needed.  Dish up and serve warm.

Wednesday, November 17, 2010

Baked Cabbage Spring Roll

1/2 small cabbage - cut into thin strips
2 carrots - peeled and julienned finely
1/4 bowl black fungus - soaked and cut into thin strips
dried shitake mushrooms - soaked and cut into thin strips
1 tbsp dried prawns - soaked in water and drained
1 small bunch dried vermicelli (dong fen) - soaked in water and drained
1/2 white onion - sliced thinly
2 shallots - sliced thinly
3 cloves of garlic - chopped finely
some cornstarch solution - for sealing
spring roll wrappers

2 tbsp of oyster sauce
2 tbsp of soy sauce
1/2 tsp of sugar
Salt & pepper to taste

  1. Thaw the frozen spring roll wrappers. (half hour before using)
  2. Heat up the wok with 1 tbsp of oil. Add in dried prawns and stir fry until fragrant. Remove from wok and set aside for later use.
  3. With the remaining oil, fry the onion, shallot and garlic until fragrant.
  4. Add in dried mushroom, black fungus, carrots and cabbage. Stir fry for a few minutes.  Add vermicelli and mix well.
  5. Add in all the seasonings and 1/2 cup of water. Continue cooking for another few minutes until all ingredients are cooked.
  6. Check seasonings and set aside to cool.
  7. Peel off a piece of wrapper and place it on a flat surface. Place 2 tbsp of cooked filling in the center of the wrapper, pull over both ends and roll up the wrapper. Brush the end with some cornstarch solution to seal. Heat up some oil in a frying pan and deep fry the spring rolls until golden brown. Drain the oil and serve with some sweet chilli sauce.

Salmon with Indian Curry

recipe adapted fm cookbook "Food of The World"
3 tbsp oil
1 onion - finely sliced
1 ripe tomato - chopped
2 onions - finely chopped
8 garlic cloves - chopped
4 green chillies - chopped
5cm (2-inch) pc ginger - grated
100ml (1/3 cup) tamarind puree
5 tbsp coconut milk
1.2 to 1.5 lb or 1 kg salmon steaks or cutlets

Spice Mix
4 dried chillies -cut into small pcs
1 tbsp cumin seeds
1 tsp coriander seeds
1 tsp mustard seeds
1/4 tsp garam masala
1/2 tsp ground turmeric
  1. Prepare the spice mix by grinding the chillies, cumin, coriander and mustard seeds to a fine powder using a spice grinder or pestle and mortar, then mixing with the garam masala and turmeric.
  2. Heat oil over low heat in a heavy-based frying pan large enough to hold the pieces of fish in a single layer. 
  3. Add the sliced onion and fry until frgrant.  Add the tomato, chopped onion, garlic, green chilli and ginger and fry, stirring occasionally, for 20 minutes, or until the oil separates from the sauce.
  4. Add the spice mix and the tarmarind to the pan and bring to a boil.  Add the coconut milk and stir until well mixed.  Season with salt to taste.
  5. Add the fish and bring slowly to a boil.  The sauce is not very liquid but it needs to be made very hot in order to cook the fish.  Simmer for 5 minutes, then turn the peices of fish over and simmer for another 5 minutes, or until the fish is cooked through and the sauce is thick.

Black Glutinous Rice Dessert

 Bubur Pulut Hitam
for 2 servings
3/4 cup black glutinous rice
1/2 cup palm sugar
5-10 tbsp white sugar
1/2 cup coconut milk
5 cups water
2 pandan leaves - knotted

  1. Wash the rice with water and rinse.  Soak in water for a few hours or overnight.
  2. Boil water and pandan leaves in a pot.  Add the rice and bring to a boil.  When boiling, reduce to low heat and stir occasionally to prevent the rice from getting burnt. 
  3. Continue to boil for 1 hour or more or until rice is soft and breaks up.  Top up with more water once the mixture gets too dry while boiling.
  4. When the mixture becomes mushy, remove the pandan leaves from the pot and add palm sugar and white sugar and stir to mix well.  Check sweetness and add more sugar if needed.
  5. Top the dessert with spoonfuls of coconut milk before serving.

Friday, November 12, 2010

Deep Fried Chicken Cutlets

2 chicken drumsticks - deboned
2 eggs - beaten
panko breadcrumbs
cooking oil for deep frying
dash of onion powder
dash of garlic powder
1/2 tsp sesame oil
salt and pepper to taste
  1. Marinate the chicken cutlets with seasonings for 1 hour or more.
  2. Heat up oil in a deep frying pan over high heat until the oil ripples and bubbles erupt when you dip a wooden chopstick into the oil.  Reduce heat to medium low.
  3. Dip the chicken cutlets into the beaten egg and then transfer the cutlets to the panko crumbs, coating both sides completely.
  4. Place them in the hot oil, frying each side for about 5 minutes or until both sides are golden brown and crispy.  Transfer to a paper towel to drain the excess oil.  Serve immediately with your favourite greens.

Squash Soup with Peanuts

1 small squash - skin removed and cut into chunks
6 pcs of pork ribs
10 red dates
1 small bowl peanuts - soaked overnight
1 small pc dried cuttlefish
4 pcs dried scallops
2 slices of ginger
1 pot of water

  1. Parboil the pork ribs.  Put all the ingredients into a pressure cooker except for the squash.  Add enough water to cook the ingredients.
  2. Once the pressure starts to build up, switch to medium low heat and boil for 20 mins.  When it is safe to open the lid, add the squash and boil for another 5 - 10 mins.  Serve warm.

Stuffed Sweet Peppers with Fermented Black Bean

1 small bowl of minced pork
8 to 10 sweet peppers
2 green chillies
1 tsp minced garlic
2 tsp fermented black beans
cooking oil

Seasonings for minced pork
2 tsp soy sauce
1/2 tsp sesame oil
1 tsp huatiao wine
1 tsp cornstarch
salt and pepper to taste

1/2 tbsp oyster sauce
1 tbsp soy sauce
1/2 cup water

  1. Marinate the meat with seasonings for 30 mins or more.
  2. Use a sharp knife and make a long cut on the peppers.  Remove the seeds and membrane.  Stuff the peppers with the meat mixture until it reaches the top edge.
  3. Heat some oil and pan fry the stuffed peppers, with meat stuffing facing down until brown.  Remove and set aside.
  4. With the remaining oil, saute the garlic, black beans and green chillies till fragrant.  Add sauce to the pan and bring it to a boil.
  5. Add the peppers and mix well.  Add a little cornstarch solution to thicken the sauce.  Serve warm.

Friday, November 5, 2010

Baked Salmon with Miso

2 salmon steak
black sesame seeds

1 tbsp miso paste
2 tbsp rice wine
1 tsp soy sauce
1 tsp honey

  1. Mix together the seasonings.  Marinate the salmon with the seasonings for 2 hours or more.
  2. Heat up a little oil in a pan.  Brown the skin of the salmon and place it in a baking tray.
  3. Preheat oven to 390F.  Place tray into oven and bake for 15-18 mins or until salmon is cooked.
  4. Sprinkle some black sesame seeds over the fish before serving.

Stir-Fried Pig's Liver

1 small pkt of pig's liver
green onion - cut into 1 inch pcs
1 tsp chopped garlic
some julienned ginger
2 tbsp soy sauce
1 tbsp huatiao wine
1 tbsp sesame oil
1 tbsp cooking oil
1/4 bowl of water
cornstarch solution

  1. Rinse the pig's liver with water.  Slice it into thin pieces.  Soak the sliced pig's liver in cornstarch solution for 10 mins.  Pour away the water and drained.
  2. Heat up sesame oil and cooking oil in a pan and saute the garlic, ginger, green onion and chilli till fragrant.  Add soy sauce and huatiao wine and quickly stir fry to mix.  Add water to the mixture and cover.
  3. When the water starts to boil, add the pig's liver to the pan and quickly stir fry for a while.  Cover for 1 to 2 mins or until it is almost cooked.
  4. Add some cornstarch solution to thicken the sauce.
  5. Transfer dish to a serving plate and serve immdiately.

Braised Chicken with Squash

1 lb chicken pieces - chopped into pieces
1 acorn squash - cut into big chunks
2 dried chillies
2 slices ginger
1 shallot - sliced
3 cloves garlic - unpeeled and lightly mashed
2 star anise
4 cm cinnamon stick
1/4 cup water
1 tbsp cooking oil

1 tbsp oyster
1 tbsp sweet soy sauce paste
2 tbsp soy sauce
1 tbsp shaoxing wine


  1. Heat up a large pan under medium heat and fry the chicken pieces till they are browned.  Transfer to a plate and set aside.
  2. Add oil to the pan, fry the dried chillies, ginger and garlic till fragrant.  Add chicken pieces, star anise, cinnamon stick, sauce and water to the pan.
  3. Cover and let it simmer under medium low heat for 20 minutes.  Add squash and continue to simmer for another 15 minutes or until the ingredients are to desired softness.
  4. Ladle into a serving plate and serve warm.

Chicken Noodles

fresh thin noodles (i use angle hair sphaghetti) for 2 servings
some shredded cooked chicken (i use leftover chicken meat)
3 dried mushrooms - soaked in water and sliced thinly
some choy sim
1 tbsp minced shallot
1 tsp minced garlic
1 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce
sesame oil
chilli oil
salt and pepper to taste
  1. Heat up oil in a pan.  Saute the shallot and garlic till fragrant.  Add soy sauce, dark soy sauce and oyster sauce and quickly stir fry to mix. 
  2. Add the mushrooms and shredded chicken meat.  Add some water, cover and cook for 5 mins.  Add salt and pepper to taste.
  3. Cook the noodles as per package instructions.  Place the cooked noodles onto a serving plate and drizzle some sesame oil and chilli oil to mix.
  4. Pour the sauce onto the plate of noodles and serve with some blanched choy sim, garlic chilli and pickled green chilli.

Five-Spice Roast Chicken

1/2 chicken + 1 leg quarter

1 tsp chinese five-spice powder
4 tbsp soy sauce
1 tsp honey
1 tsp sea salt

  1. Stir the honey into the soy sauce until it dissolves.  Marinate the chicken with the seasonings for 5 hours or more.  Place the marinated chicken onto a baking tray.
  2. Preheat oven to 400F.  Place the tray into the oven and bake for 35-40 mins or until chicken is browned and cooked.
  3. Chop chicken into pieces and serve with chilli and cucumber slices.

Thursday, November 4, 2010

Glutinous Rice Ball Dessert 汤圆糖水

200g glutinous rice flour
1/2 cup water
2 pandan leaves - knotted
2 ginger slices
1 tbsp rock sugar
red bean paste
  1. Mix glutinous rice flour with the water, adding a little at a time.  If it is too wet, add more flour, if it is too dry, add some water until a smooth and pliable dough is formed and does not stick to your hands.
  2. Divide the dough into bite-sized portions.  Roll each portion into a ball and flatten it.  Scoop a spoonful of red bean paste onto the centre of the flattened dough.  Close the rice ball.  Sprinkle some flour onto a tray.  Place each ball onto the tray to prevent it from sticking.
  3. Boil a pot of water.  Add ginger slices, sugar and pandan leaves.  Boil under medium low heat for 20 mins. 
  4. Cook the rice balls in the boiling water.  They are ready when they float to the surface.
  5. Serve the dessert warm.

Wednesday, November 3, 2010

Red Bean Paste

1 bowl red beans - washed and soaked overnight
1 bowl sugar

  1. Pour the red beans into a pressure cooker.  Add enough water, leaving 2 cm space above the bean surface.  Cover lid and bring to a boil.  Once it starts boiling, switch to medium low heat and boil for another 15 mins.
  2. Once it is safe to open the lid, stir sugar into the cooked beans.
  3. Mash the beans with a potato masher until desired consistency.  Let cool and store in the fridge for later use.

Braised Salmon in Tamarind Sauce

recipe adapted fm
2 pcs of salmon steak
1 tomato - cut into small pieces
1 green bell pepper - cut into small pieces
3 dried red chillies - cut into small pieces
salt and sugar to taste
1 tbsp lime juice

Spice paste
1 tbsp dried prawns
2 shallots
1 small onion
1 tsp belachan
3 dried chillies
1 stalk lemongrass

Tamarind juice
2 tbsp tamarind paste
1 small bowl of hot water

  1. Add 1 tbsp of tarmarind paste to a bowl of hot water and soaked for a while.  Squeeze the pulp to extract the juice.  Drain the pulp and set the juice aside for later use.
  2. Pound the spice paste with mortar and pestle or grind them in a food processor.  Set aside.
  3. Heat up oil in a pan.  Stir in spice mix and fry for 1 to 2 minutes or till fragrant.  Add the tamarind juice.
  4. Reduce heat and add tomato, bell pepper and dried chillies.  Cook for 5 minutes before adding the fish.
  5. Add salt and sugar to taste.  Cover and simmer on medium low heat for 7 - 10 mins or until fish is cooked.
  6. Add lime juice to the dish before serving.

Monday, November 1, 2010

Stir Fried Beehoon with Char Siew

1/2 pkt of bee hoon - soaked in water to soften and drained
1/2 bowl char siew - cut in cubes
8 prawns - deshelled
2 eggs
1/3 bowl of diced green bell pepper
1/3 bowl of diced carrot
1 tsp minced garlic
1 tsp minced shallot
cooking oil

2 tbsp soy sauce
1 tbsp oyster sauce
salt and pepper to taste

  1. Heat oil in wok and fry the eggs, scrambling it into smaller portions.  Remove fried eggs and set aside.
  2. With the remaining oil, fry the shallots and garlic till aromatic.  Add char siew, prawns, bell pepper and carrot and  fry for a few minutes.
  3. Add beehoon to the wok.  Stir fry to mix well.  Add the seasonings and eggs and fry for 5 -10 mins.  If it is too dry, add some water to the wok.  Check seasonings.
  4. Before serving, squeeze some lime juice on the dish and have some pickled green chilli to go with it.

Braised Cod with Salted Soy Bean

1 pc cod steak
1 green chilli
1 red chilli
some julienned ginger
1 tsp minced garlic
1 stalk green onion - cut into 1.5 inch length
1 tsp salted soy bean
1 tbsp huatiao wine
1/2 tsp sugar
cornstarch solution
cooking oil

  1. Season the cod steak with salt and pepper.  Set aside for 30 mins or more.
  2. Heat up oil in a pan.  Saute the ginger, minced garlic and chillies till aromatic.  Add soy sauce and huatiao wine.  Add green onion, salted soy bean, sugar and fish to the pan. 
  3. Braise for 4- 6 mins or until fish is cooked.  Stir in cornstarch solution to thicken the sauce.  Serve immediately.